This one has been ricocheting around in my head for a few days now. I knew I wanted peach in cake form, but cornmeal was also calling to me from the pantry too. Boom! Peach cake is born. Last week the in season produce love was zucchini, this week we are moving on to peaches! I’m trying to embrace and slurp up as many peaches as possible before fall hits, so why not nestle those babies in a cake batter, pour over a glaze, and call it a day.
The cake turned out dense and slightly sweet, but not super sweet with the glaze poured over. This means that you are allowed to not only call this dessert, but breakfast too. Juicy fruit in a cornmeal cake is way beyond an after dinner sweet, I mean, look at those slices just taunting you. I have a feeling this is going to turn into a twice a day habit until the last slice is gone.
Also, a word to the wise, don’t poke too many holes in your peach cake to let the glaze in. I though the hole poking approach would allow the glaze to seep in and create an awesome texture in the cake, which it did, but too many holes and you will feel like a whacko with a kebab (um, me!). I would say poke about 10 holes in the cake, enough to allow the glaze to seep through, but not too many. Feel free to sub in nectarines for peaches, their peak is coming our way as well. I think bourbon would just take this to a whole other level, so booze away!
Friends, would you like a week of ice cream? I just got an ice cream maker and am contemplating of week of the good stuff, yay or nay? (Puhhlease say yay!)
Peach Cornmeal Cake with Brown Sugar Glaze
Ingredients
- For the cake:
- 1 1/4 cups cornmeal
- 1 1/2 cups whole wheat flour
- 1/3 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 3/4 cups non dairy milk
- 1 peach (pureed)
- 1 peach (sliced)
- For the glaze:
- 1/2 cup brown sugar
- 1/4 cup coconut milk
Instructions
- To prepare the cake:
- Preheat oven to 300 degrees. Grease a cake pan and set aside.
- Combine the cornmeal, whole wheat flour, vanilla extract, salt, baking powder, baking soda, and apple cider vinegar in a large bowl. Stir until combined. Add in agave nectar, non dairy milk, and pureed peach. Stir until dry ingredients are combined with wet ingredients. Pour batter into greased cake pan. Top with the sliced peaches.
- Bake for 30-45 minutes, or until knife inserted in center of cake comes out clean. Poke 10 holes in the top of the cake, scattered throughout.
- To make the glaze:
- Combine brown sugar and coconut milk in small saucepan over medium heat. Continuously stir sugar mixture until brown sugar has dissolved. Pour glaze over cake.
- Store covered in refrigerator for up to 3 days.
- Yields 8 slices.
Kelly @ Vegan Iowan says
This is beautiful! I’ve never heard of a cornmeal cake.
The Frosted Vegan says
It’s so so good! : )
Ari @ Ari's Menu says
You had totally already sold me. Then you mentioned bourbon, and I died a little.
The Frosted Vegan says
Bourbon..always!!!
veganmiam.com says
Beautiful and mouthwatering cornmeal cake with peaches!
Christine @ Gotta Eat Green says
This looks delicious! I just bought a basket of peaches so I am definitely going to make this one! And I love that it is so easy to make.
Sarah | The Sugar Hit says
I am so desperate for stone fruit season here in the southern hemisphere! This is such a tease!
The Frosted Vegan says
I’ll be jealous when it’s in season there and no longer here!
Bonnie says
This looks really good. I need to go get another box of peaches to make this. Thanks!
The Frosted Vegan says
Yes! Snap them up before they are gone : )
marly says
Yum!
Kate says
My stomach is growling at the site of this cake. I bet peaches and cornmeal pair wonderfully together!
The Frosted Vegan says
They do!: )
Catherine @ Chocolate & Vegetables says
Oh, this looks so good! I have been eating so many peaches lately, going to be sad when summer is over…
The Frosted Vegan says
Me too! Where am I going to get these good peaches now that summer is almost gone?!
Sandra (@CandidaDietTips) says
Hello 🙂 I found you through Erin from StirSiftandSavour since we’re both nominated for the Versatile Blogger Award.
Love peach, love your blog!
The Frosted Vegan says
Thanks!! So excited I was nominated : )
EndoWife says
Oh my! Why have I never seen a cake like this before? I live in Kentucky…bourbon + cornmeal = Kentucky! Thanks for sharing 🙂
The Frosted Vegan says
Of course! My favorite things, all together!
erinnichole13 says
hello! I just made this and it’s delicious! Heads up though, I was following the directions and had the cake in the oven before I realized I hadn’t done anything with the sliced peaches. I figured out from the pictures that you slice them up and put them on top before baking (I’m assuming) but I just wanted to let you know incase you wanted to add it to the directions. Other then that though, it’s so good. That brown sugar/coconut milk icing is to die for!
The Frosted Vegan says
Whoops! I’m glad you pointed that out, noted and I will correct it!